Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses
Main Author: | |
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Publication Date: | 2018 |
Other Authors: | , , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10400.5/17482 |
Summary: | Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic characteristics. All the CMC tested were able to inhibit potassium bitartrate crystallization in the red wine, promoting its tartaric stability. Slight increase in the colour intensity, coloured anthocyanins concentration, and turbidity of the wine were observed. No colouring matter precipitation was verified. The study seems to indicate that the CMC can be an efficient alternative to other tartaric stabilization treatments, also in red wines, opening new prospective and scenarios concerning the use of CMC in this type of wines |
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Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcellulosesResultados preliminares sobre estabilização tatárica de vinho tinto por adição de carboximetilcelulosestartaric stabilizationcarboxymathylcellulosesred wineturbidityphenolic compositionDespite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic characteristics. All the CMC tested were able to inhibit potassium bitartrate crystallization in the red wine, promoting its tartaric stability. Slight increase in the colour intensity, coloured anthocyanins concentration, and turbidity of the wine were observed. No colouring matter precipitation was verified. The study seems to indicate that the CMC can be an efficient alternative to other tartaric stabilization treatments, also in red wines, opening new prospective and scenarios concerning the use of CMC in this type of winesINIAVRepositório da Universidade de LisboaPittari, ElisabettaCatarino, SofiaAndrade, Mário C.Ricardo-da-Silva, Jorge M.2019-02-28T11:44:28Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/17482engCiência Téc. Vitiv. 33(1) 47-57. 2018https://doi.org/10.1051/ctv/20183301047info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:47:08Zoai:www.repository.utl.pt:10400.5/17482Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:02:40.987685Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses Resultados preliminares sobre estabilização tatárica de vinho tinto por adição de carboximetilceluloses |
title |
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses |
spellingShingle |
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses Pittari, Elisabetta tartaric stabilization carboxymathylcelluloses red wine turbidity phenolic composition |
title_short |
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses |
title_full |
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses |
title_fullStr |
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses |
title_full_unstemmed |
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses |
title_sort |
Preliminary results on tartaric stabilization of red wine by adding different carboxymethylcelluloses |
author |
Pittari, Elisabetta |
author_facet |
Pittari, Elisabetta Catarino, Sofia Andrade, Mário C. Ricardo-da-Silva, Jorge M. |
author_role |
author |
author2 |
Catarino, Sofia Andrade, Mário C. Ricardo-da-Silva, Jorge M. |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Pittari, Elisabetta Catarino, Sofia Andrade, Mário C. Ricardo-da-Silva, Jorge M. |
dc.subject.por.fl_str_mv |
tartaric stabilization carboxymathylcelluloses red wine turbidity phenolic composition |
topic |
tartaric stabilization carboxymathylcelluloses red wine turbidity phenolic composition |
description |
Despite being natural phenomena of physical-chemical stabilization of young wines, tartrate precipitations in bottled wines are often understood as a quality fault. Carboxymethylcellulose (CMC) is an inhibitor of tartaric salts crystallization, authorized as oenological additive, which application is currently limited to white and sparkling wines by OIV. The aim of this exploratory research was to study the effect of different CMC on a (tartaric) unstable red wine, in terms of tartrate stability, colouring matter stability, turbidity, comprehensive phenolic composition, and chromatic characteristics. All the CMC tested were able to inhibit potassium bitartrate crystallization in the red wine, promoting its tartaric stability. Slight increase in the colour intensity, coloured anthocyanins concentration, and turbidity of the wine were observed. No colouring matter precipitation was verified. The study seems to indicate that the CMC can be an efficient alternative to other tartaric stabilization treatments, also in red wines, opening new prospective and scenarios concerning the use of CMC in this type of wines |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018 2018-01-01T00:00:00Z 2019-02-28T11:44:28Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/17482 |
url |
http://hdl.handle.net/10400.5/17482 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Ciência Téc. Vitiv. 33(1) 47-57. 2018 https://doi.org/10.1051/ctv/20183301047 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
INIAV |
publisher.none.fl_str_mv |
INIAV |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131116370657280 |